Effect of Air-Drying Temperature on Kinetics of Quality Attributes of Lemon (Citrus limon cv. lunari) Peels

The aim of this work was to determine the effect of air drying temperature (40 degrees C, 50 degrees C, and 60 degrees C) on the degradation kinetics of quality parameters of lemon peels. Drying at 40 degrees C was in favor of maximal water and oil retention capacities and lowest color loss (35%), but it also induced lower phenolic and flavonoids residual contents. First-order reaction model showed a good fit for lightness and yellowness color parameter. Zero-order reaction model fitted well redness color parameter and total color difference. A higher value of activation energy indicated greater heat sensitivity of lightness and redness during air drying.